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Montag, 16. Juni 2008

A couple days ago, we had pizza at home. Made of scratch, of course. This time, though, it was a little different. Not your usual everyday pizza, made with a yeast dough, some tomato sauce, topping of your choice ( a lot of topping with most people, we use very little ) and cheese. In one of my new bread baking books,Local Breads by Daniel Leader, I discovered a pizza recipe, i had to try. Pizza alle patate di Genzano - potato pizza from the town of Genzano, Italy. It takes only very few ingredients : potato, onion, rosemary, olive oil and salt. The crust, though, is not your usual dough, it's a bread dough, made with a biga.

No cheese, no tomatosauce, no pepperoni, no mushrooms, no artichokes, no ...But really tasty. I used frech fingerling potatoes they look kind of red on the cut bias ), not peeled and sliced very thin on the mandoline. They work very well with the strong, chewy bread dough, onions bring a light sweetness, the rosemary rounds it up. The pizza was very tasty, just with a simple green salad. Nevertheless i will try the next time to add some cheese, maybe some Gryere. The picture of the finished dish in Daniel's book lets me suspect, the was some cheese as topping involved, though he didn't mention it in the recipe.

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REZKONV-Recipe - RezkonvSuite v1.4

Title:

Genzano potato Pizza

Categories:

Baking, Pizza, English

Yield:

1 Sheet pan pizza

Ingredients

H

BIGA NATURALE

28

grams

Liquid Levain ( 1 oz ) or stiff dough levain or

-- German rye sourdough

140

grams

Water ( 2/3 cup , 70-78 fegrees )

200

grams

Unbleached bread flour, high-gluten ( 1 2/3 cup

-- ), Ralph : KA bread flour )

H

PIZZA DOUGH

368

grams

Biga naturale ( 13 oz )

400

grams

Water ( 1 3/4 cup, 70-78 degrees )

500

grams

Unbleached bread flour, high-gluten ( 3 1/4 cup

-- )( Ralph: KA bread flour )

4

grams

Instant yeast ( 3/4 ts )

15

grams

Sea salt ( 2 ts )

H

TOPPINGS

28

grams

Olive oil ( 2 tb )

4

Potatoes, peeled and sliced very thin ( 2 pounds

-- 900 g )

1

medium

Onion, sliced 1/4 inch thick ( 4.4 oz, 125 g )

1/4

cup

Rosemary, fresh, stemmed and roughly chopped

4

grams

Sea salt ( 1/2 ts )

Source

Local Breads, Daniel Leader

Edited *RK* 06/18/2008 by

Ralph Knauth

Directions

For the biga place the sourdough ( refreshed over the last 3 days ) in a bowl, pour the water over it and break it up with a rubber spatula. Stir in athe flour until a dough forms. Knead for 1 or 2 minutes just to blend all the ingedients. Cover with plastic wrap and let stand at roomtemperatur ( 70 to 75 degrees ) for 8 to 12 hours. When ready, it will have doubled in size and become filled with bubbles, and it will have a fresh, tangy scent.

The next day

Mix the dough : Uncover the biga naturale and pour water over it. Stir with a rubber spatula to soften the biga and break it up. Blend in the flour, yeast, and salt just until a very wet dough forms.

Knead the dough : Use the dough hook and mix the dough on mediumhigh speed ( 8 on a kitchen Aid ) for 10 minutes. The dough will not clear the side of the bowl and will klimb up the dough hook. Periodically stop the machine and scrape down the hook and the sides of the bowl with a rubber spatula. Increase the speed to high ( 10 on a Kitchen Aid ) for 8 - 10 min more. The dough will begin to pull away from the sides of the bowl. Give the dough a windowpane testto judge it's readiness. If the dough tears, knead it for 1 to 2 min more and test again.

Ferment the dough : Transfer the dough to a lightly oiled, cleat container with a lid. Cover and let it rise at room temp ( 70 - 75 degrees ) for 1 1/2 hours. Uncover the dough and gently deflate it by pushing it down in the center and pulling it up on the sides. Cover it again and continue to let it ferment until it doubles, 1 to 1 1/2 hours more. Tiny bubbles will break on the surface of the dough.

Prepare the oven : about 30 min before baking, place a baking stone on the middle rack of the oven. Heat the oven to 500 degrees.

Shape the pizza and add the toppings :Oil the baking sheet with olive oil. Uncover the dough and scrape it into the pan. With oiled hands, press and gently stretch the doughwithout tearing it to fill the baking sheet. It will be about 1/2 inch thick. If it recoils from the edges of the pan, let it rest for 10 minutes, uncovered, and try again. Spread a light coat of olive oil over the dough. Layer the potato slices, overlapping them slightly, over the dough. Sprinkle the onions, rosemary, and salt evenly all over the pizza.

Bake the pizza : Place the baking sheet on the baking stone. Bake the pizza, until the potatoes and onions are tinged brown and the crust is golden, 20 to 30 minutes. Let the pizza cool briefly before cutting it. It is delicious hot or cold.

Ralph. Stuck exactly to the recipe. Very good, though next time I will add a little cheese.